There are a couple things you should know about this dinner idea. First, it’s WAY easy to make. Like, you really don’t even need a recipe (although I’ll still go ahead and tell you how I make my version). And the second thing is that I think this is the perfect dinner for October because… the colors! Black and orange—total Halloween colors.
If you’re not way into sweet potatoes, you totally should be. They are absolutely full of flavor, and I hear they are pretty good for you too. And my husband can tell you that I will put black beans on just about anything if you let me. I’m a black bean fanatic.
2 sweet potatoes
1 1/2 tablespoons olive oil
1 can (15 oz.) black beans
2 cloves of garlic
1/4 teaspoon cumin
1/8 teaspoon cayenne
salt + pepper
For garnish I highly recommend shredded cheese, sour cream and green onions.
Wash and scrub the sweet potatoes. Cut in half and then lightly cut the top 1/3 of the each side into cubes. Rub with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Bake at 375°F for 45+ minutes. My potatoes were on the smaller side so 45 minutes was enough time to cook them through, but if your potatoes are larger, you may need to increase the baking time. Just check them by trying to cut through a thick part with a fork. If you can’t easily cut through, keep baking.
Towards the last 10-15 minutes of the potatoes’ baking time, get the beans going. Mince the garlic and cook in a small pot over medium heat in 1/2 tablespoon olive oil for a minute or two. Add in the drained beans. Stir in the spices and season with a little salt and pepper. Once those are heated through, you’re ready to go.
Serve the beans alongside the sweet potatoes. Top with cheese, sour cream and green onion. Dig in! This is total comfort food—enjoy. And if you’re looking for another recipe with sweet potatoes, give this roasted sweet potato recipe a try! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.